tag:blogger.com,1999:blog-14553395913444942582017-02-08T20:53:02.284-08:00337 GreenwichLiving, cooking, and entertaining in NYC's West Village337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1455339591344494258.post-80836738765396782402010-04-08T19:25:00.000-07:002010-04-21T04:56:18.071-07:00Simple French :: Sole Meuniere<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2726/4459013172_3a2a6ee917.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2726/4459013172_3a2a6ee917.jpg" border="0" alt="" /></a></div><div><br /></div><div>I've been wanting to make Sole Meuniere ever since reading Julia Child's "My Life in Paris" this summer. But somehow, it's one of those recipes I looked up, and then set aside. ...What a mistake! </div><div><br /></div><div>I will warn you, you will become seriously addicted to slightly browned, lemoney butter </div><div>and you'll never want to eat fish any other way. </div><div><br /></div><div>And the fact this only takes a few minutes to prepare, makes it the perfect dish. I served it with slightly sauteed, garlicky greenbeans, and a side of crisp potatoes (boiled, then quickly pan fried with a bit of butter and plenty of kosher salt). Weeknight dinners here at 337 will never be the same.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2701/4458230689_f1853ce556.jpg"><img src="http://farm3.static.flickr.com/2701/4458230689_f1853ce556.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">SOLE MEUNIERE</span></div><div>Fillets of fresh Sole (I used lemon sole, you can also get grey sole, about 4 ounces/person)</div><div>1/2 cup all-purpose flour</div><div>Kosher salt</div><div>Pepper</div><div>6 tablespoons unsalted butter</div><div>2 tablespoons chopped parsley</div><div>1 tablespoon fresh lemon juice</div><div><br /></div><div>Pat dry the fillets of fish. Dust with salt and pepper. Place the flour on a plate and dip the fillets in the flour. Make sure they are evenly covered in flour.</div><div><br /></div><div>In a non-stick pan over medium heat add half of the butter. When the butter is bubbling, add the fish. Allow it to cook about 3 minutes on each side, being careful when you flip over to not break up the fillet. When the fish is cooked up both sides (slightly browned), remove from the pan and place on a tray. Add the remaining butter to the pan with the chopped parsley, and lemon juice. Quickly mix and add the butter-lemon sauce atop the fish. Enjoy immediately.</div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4069/4459015632_eea921cc7f.jpg"><img src="http://farm5.static.flickr.com/4069/4459015632_eea921cc7f.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com11tag:blogger.com,1999:blog-1455339591344494258.post-39327782969555172612010-03-30T17:17:00.000-07:002013-01-25T08:04:48.456-08:00Finally Spring :: Fresh Beet Carpaccio<div style="text-align: center;"><a href="http://farm3.static.flickr.com/2792/4477169429_27918df5f4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2792/4477169429_27918df5f4.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>I have been quite a lazy cook lately! &nbsp;A. has been away for work for the last couple of weeks, so I have been on our own. &nbsp;I have stayed up way past a reasonable bedtime (and been so sleepy the next day!), watched more girly movies than I care to admit, and&nbsp;lived on a dinner diet of <a href="http://337greenwich.blogspot.com/2010/03/healthy-baking-cranberry-orange-granola.html">granola bars</a>, <a href="http://337greenwich.blogspot.com/2009/10/craving-healthy-greens-orrechietti.html">pasta with spinach</a>, and plenty of eggos. &nbsp;I really had forgotten how lazy I become when I'm cooking for myself!&nbsp;</div><div><br /></div><div>But &nbsp;A. is finally back home, yay! &nbsp;And I was excited to get back to the kitchen this weekend. &nbsp;I tried lots of new recipes, but this was our favorite: a delicious beet carpaccio! &nbsp;Fresh beets, drizzled in olive oil and lemon juice, and topped with pistachios. &nbsp;The thinly sliced raw beets are deliciously crispy and refreshing. &nbsp;It's a delicious alternative to the usual roasted beet salad, and just feels like spring!</div><div><br /></div><div>So simple and easy... I probably should have been eating this last week! :-)</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">BEET CARPACCIO</span> (serves 2)</div><div>2 large beets, washed and peeled</div><div>Olive Oil</div><div>Kosher Salt</div><div>Squeeze of Lemon</div><div>1/3 cup pistachios, shelled</div><div><br /></div><div>Time to bust out the mandolin! &nbsp;Set your mandolin on the thinnest setting, and slice the beets. &nbsp;You want the slices to be almost paper-thin. &nbsp;Place the beet slices in a bowl and toss with a bit of olive oil (about a tablespoon), a sprinkle of kosher salt, and a squeeze of lemon juice. &nbsp;Let the beets sit for a few minutes.&nbsp;</div><div><br /></div><div>Separately, chop the peeled pistachio nuts.</div><div><br /></div><div>To plate, place the beet slices on a plate, drizzle with the leftover oil and lemon juice from the bowl, and top with the chopped pistachios. &nbsp; You can add crumbled goat cheese to make this a main meal.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2696/4477174451_3c7e3f2992.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2696/4477174451_3c7e3f2992.jpg" style="cursor: pointer; height: 373px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com6tag:blogger.com,1999:blog-1455339591344494258.post-56588072517670267822010-03-11T06:00:00.000-08:002010-03-12T10:34:18.232-08:00Healthy Baking :: Cranberry-Orange Granola Bars<div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4029/4421498064_7b521d9cef.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4029/4421498064_7b521d9cef.jpg" border="0" /></a><br /></div><br /><br /><span class="Apple-style-span" style="FONT-STYLE: italic">I'm very excited (...and honored!) to have been invited by the fabulous Jenny over at </span><a href="http://havyourcake.blogspot.com/"><span class="Apple-style-span" style="FONT-STYLE: italic">Have Your Cake</span></a><span class="Apple-style-span" style="FONT-STYLE: italic"> to write a guest post recipe! I love her fun, useful, and inspirational views on healthy living. ...Believe me, I have drastically cut down my butter intake since I've been following her daily tips!</span><br /><br /><br />So, I decided to make a batch of one of my favorite homemade, healthy goodies: granola bars! Sweet oats, with toasted almonds, and the tartness of cranberries and orange zest, all in a little bar. Perfect! ... especially with a bit a greek yogurt!<br /><br /><br /><span class="Apple-style-span" style="BORDER-COLLAPSE: collapse">Not only are these healthier than the store-bought (...I'm assuming corn syrup isn't in your pantry), but they are easy to make (think: rice krispie treats), and there are so many flavor possibilities. <span class="Apple-style-span" style="BORDER-COLLAPSE: separate">Try dates, cherries, apricots, or even chocolate chips! Wrap the cut bars in wax paper or store in an airtight container, they will keep in the fridge for up to a month. You can even make two flavors at once by doubling the recipe and baking the two flavors side by side in a larger baking pan. </span></span><br /><br /><br />Oh, and if you are still scared of attempting granola bars, believe me, I was for quite some time, thinking the bars would just fall apart when I tried to cut them, but just remember that the worse that could happen is you end up with a bag of small granola bar chunks... which will still be delicious.<br /><br /><br />Enjoy!<br /><br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2794/4421505944_4714252c1a.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2794/4421505944_4714252c1a.jpg" border="0" /></a><br /></div><br /><br /><span class="Apple-style-span" style="FONT-WEIGHT: bold">CRANBERRY-ORANGE ALMOND GRANOLA BARS </span>(adapted from Barefoot Contessa)<br />2 cups old-fashioned oats<br />1 cup sliced almonds<br />1 cup shredded coconut<br />1/2 cup toasted wheat germ<br />2/3 cups honey<br />3 tablespoons unsalted butter, plus a bit for the pan<br />1 1/2 teaspoons vanilla extract<br />1/4 teaspoon kosher salt<br />1 cup dried cranberries<br />zest of one large orange<br /><br /><br />Preheat the oven to 350F. Butter a 9x9 baking dish and line it with parchment paper.<br /><br /><br />Toss the oats, almonds, and coconut and on a sheet pan cook for 10 minutes until lightly browned. Transfer it to a large bowl and add the wheat germ.<br /><br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4008/4420726895_9b9bfe8172.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4008/4420726895_9b9bfe8172.jpg" border="0" /></a><br /></div><br /><br />In a saucepan, over medium heat bring the butter, honey, vanilla, and salt to a boil. Cook while stirring for another minute. Then add the liquid to to the bowl of dry ingredients. Add the cranberries and orange zest and mix well.<br /><br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2715/4421494840_f90cbdbf3b.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 365px" alt="" src="http://farm3.static.flickr.com/2715/4421494840_f90cbdbf3b.jpg" border="0" /></a><br /></div><br /><br />Pour the mixture into the parchment lined pan, and lightly pat down with your hands (it helps if you wet your hands a bit).<br /><br /><br />Bake at 300F for 30 minutes until lightly browned. <br /><br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2574/4420736927_4baee47c6a.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2574/4420736927_4baee47c6a.jpg" border="0" /></a><br /></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left">Allow it to cool for at least 3 hours (or overnight) and then cut into bars or squares. Serve at room temperature or store in a airtight container.<br /></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4015/4420738715_f0cc836a33.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4015/4420738715_f0cc836a33.jpg" border="0" /></a><br /></div><div style="TEXT-ALIGN: center"></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com15tag:blogger.com,1999:blog-1455339591344494258.post-41729881152848801242010-03-08T17:59:00.000-08:002013-01-25T08:05:04.709-08:00Simple Sundays :: Orange Mandarin Spritzers<div style="text-align: center;"><a href="http://farm5.static.flickr.com/4001/4418050933_7d2fa288c1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4001/4418050933_7d2fa288c1.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Doesn't it feel like spring is here? &nbsp;It was a beautifully sunny weekend in NYC. &nbsp; The weather was perfect! &nbsp;After months of winter, A. and I spent the entire weekend outside. &nbsp;We went for long walks &nbsp;to Washington Sq. park, had a slow brunch outside <a href="http://www.extravirginrestaurant.com/">Extra Virgin&nbsp;</a>on w4th St. (one of my favorite little west village streets!), and bought dozens of bright fuschia tulips. &nbsp;It's weekends like these when I remember how much I ♥ the city. &nbsp;</div><div><br /></div><div>After a delicious (seriously delicious!) late dinner at <a href="http://www.babbonyc.com/">Babbo</a>, we had no room for breakfast on Sunday. &nbsp;So, instead I made a big pitcher of one of my morning favorites: orange spritzers! &nbsp;Fresh squeezed juice and sparkling water, it doesn't get more simple than that... or refreshing.&nbsp;</div><div><br /></div><div>I love fresh squeezed orange juice, especially now when oranges are in season. &nbsp;It really does not compare to anything you find at the store. &nbsp;It takes a little bit of effort, but so well worth it. &nbsp;As soon as I got my Kitchenaid mixer, the first thing I did was buy the juicer attachment. &nbsp;I can't imagine a weekend morning without it.</div><div><br /></div><div>To the spritzer, I added a bit of fresh mandarin juice for a twist. &nbsp;It was deliciously fresh and my new breakfast staple.&nbsp;...Of course, you can replace the sparkling water with Prosecco for a bubblier breakfast drink.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4006/4418824180_10ea235fab.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4006/4418824180_10ea235fab.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ORANGE-MANDARIN SPRITZERS</span></div><div>3 cups fresh squeezed orange juice (about 6-9 oranges)</div><div>1 cup fresh squeezed mandarin juice (about 6 mandarins)</div><div>1 cup sparkling water</div><div>about 1 tablespoon sugar (to taste)</div><div style="text-align: center;"><br /></div><div>Mix the orange and mandarin juice in a pitcher. &nbsp;Add the chilled sparking water, and sugar to taste. &nbsp;Serve with plenty of ice and orange slices.</div><div><br /></div><div style="text-align: center;"><img alt="" border="0" src="http://farm5.static.flickr.com/4021/4418052999_134ee91534.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></div><div style="text-align: center;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com6tag:blogger.com,1999:blog-1455339591344494258.post-26002526119660801092010-02-24T18:32:00.000-08:002010-02-24T20:09:23.966-08:00One Pot Meals :: Healthy Turkey Chili<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4069/4385732177_c7db8a66c6.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4069/4385732177_c7db8a66c6.jpg" border="0" alt="" /></a><br /></div><br />Maybe it's the fact that spring is officially a month away, or the one too many <a href="http://337greenwich.blogspot.com/2010/02/happy-valentines-tea-cookies.html">tea cookie</a>s I ate last week, or maybe it's all the Olympics A. and I have been watching (snowboard cross is my new obsession!).... but, this week, I've been craving healthier foods. <div><br /></div><div><div><div>So, I was excited to find this deliciously tempting <a href="http://www.self.com/health/2009/07/seven-days-to-slim">7 day detox from Self Magazine</a>. Detox? Sounds a little extreme, but I think it's just what I'm craving: a transition from rich winter foods into lighter spring meals. It's one week of whole grains, plenty of fiber, and lean meats. And, it actually sounds delicious!</div><div><div><br /></div><div><div>So, I printed out a week's worth of menus, convinced A. to join in, went on a little grocery trip to stock up, and we officially started this morning!</div><div><br /></div><div>So far so good. Yogurt and cereal for breakfast (I had Iggy's non-fat yogurt and Kashi high fiber), and a toasted whole wheat pita with hummus, spinach and tomato for lunch. Yum! For dinner I decided to make a large pot of turkey chili. </div><div><br /></div><div>It was delicious! Plenty of veggies, healthy beans, and low fat turkey, all in a hearty broth! It's so easy to make, you really can't go wrong. Saute the veggies and turkey, add the spices, then add the tomatoes, and beans. That's pretty much it! I freshened up the flavors with a bit of cilantro and topped it with non-fat sour cream and avocado. Healthy and filling! ...and perfect on a rainy winter night.<br /></div><div><div><div><br /></div><div>Oh ps: I do have one confession to make: I drank coffee. Ooops. But there's really no way I can function without coffee. </div><div><br /></div><div>Enjoy.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4021/4385735533_567bec52ed.jpg"><img src="http://farm5.static.flickr.com/4021/4385735533_567bec52ed.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">HEALTHY TURKEY CHILI</span> (adapted from <a href="http://www.epicurious.com/recipes/food/views/Turkey-Chili-350651">Gourmet</a>)</div><div>2 medium onions, chopped</div><div>4 garlic cloves, chopped</div><div>1 lb ground lean Turkey, seasoned with salt</div><div>2 teaspoons chili powder</div><div>1/2 teaspoon cumin </div><div>1 tablespoon chopped Cilantro</div><div>2 Bell Peppers, roughly chopped (I used one yellow, one red)</div><div>1 Jalapeno Pepper, seeded &amp; chopped</div><div>2 teaspoons brown sugar</div><div>2 chili peppers in adobo, chopped</div><div>1 can organic kidney beans </div><div>1 can organic pinto beans</div><div>1 can (28 oz) whole tomatoes</div><div>1/2 cup water</div><div>Salt, and Olive Oil</div><div><br /></div><div>Over medium-high heat, in a large pot sprinkle about 2 tablespoons of olive oil and add the onions. When the onions start to brown, add the garlic and saute quickly. Add the ground turkey, chili powder, and cumin. Stir with a wooden spoon to break down the turkey into small pieces and mix with the onions and garlic.</div><div><br /></div><div style="text-align: center;"><img src="http://farm5.static.flickr.com/4039/4386491182_2cb5ce7618.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /><br /></div><div style="text-align: center;"><br /></div><div>When the turkey starts to brown, add the bell and jalapeno peppers. Cook for about a minute, then lower the heat and add the remaining ingredients. Add the cilantro, and taste for salt and spiciness, you can add more chili powder of chilies in adobo for more heat. </div><div><br /></div><div>Continue to simmer, uncovered, for 20-30 minutes until the chili thickens. </div><div><br /></div><div>Serve with a dollop of non-fat sour cream and slices of avocado.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2502/4386492646_aec9cf13e3.jpg"><img src="http://farm3.static.flickr.com/2502/4386492646_aec9cf13e3.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div></div></div></div></div></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com6tag:blogger.com,1999:blog-1455339591344494258.post-20995815450780277882010-02-14T12:15:00.000-08:002013-01-25T07:49:50.652-08:00Breakfast :: Poached Eggs, Crispy Prosciutto & Cheddar Polenta<div style="text-align: center;"><a href="http://farm3.static.flickr.com/2692/4357132748_c9b6170a45.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2692/4357132748_c9b6170a45.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>For valentine's day, I wanted to surprise A. with breakfast! &nbsp;One of A.'s breakfast favorites: &nbsp;poached eggs. &nbsp;Well, this is a bit of a problem, considering I am the world's worst egg poacher, ever. &nbsp;No, I'm not exaggerating. &nbsp;I've tried. &nbsp;Every couple of months I try to convince myself that it can't be that hard, so I try again. &nbsp;I bring water to a soft simmer, I add vinegar, crack an egg into a ramekin, and then slowly pour it into the water. &nbsp;I cross my fingers... but then, a few seconds later, there it is: &nbsp;a pot of mudied egg white water. &nbsp; Oh well. &nbsp;Until I found this little invention: &nbsp;<a href="http://laprimakitchen.com/HotSpot-EggShell-Silicone-Egg-Poacher-Set/M/B000WSF5DC.htm">silicone egg poachers</a>. &nbsp;Perfectly poached eggs every time! &nbsp;</div><div><br /></div><div>I woke up craving something sweet and salty....and we had beautiful San Danielle prosciutto in the fridge. &nbsp;Let's face it, you can never go wrong with prosciutto! &nbsp;So for breakfast: &nbsp;poached eggs, a top a honey sweet, cheddar&nbsp;polenta, with crispy prosciutto.&nbsp;The polenta is sweet and cheesy,&nbsp;and goes perfectly&nbsp;with the salty prosciutto, all topped with a delicious poached egg, with a soft yolk. &nbsp;It was delicious! &nbsp;I'll definitely be making this again (often!), and not just for breakfast.&nbsp;</div><div><br /></div><div>Oh and don't worry about having too much polenta, spread the leftovers in a greased baking dish (small size, I used a 4x4) and place in the fridge. &nbsp;Let it harden for a couple of hours and then cute into triangles (more pics in <a href="http://337greenwich.blogspot.com/2009/11/farmers-feast-apple-beer-baked-chicken.html">this post</a>). &nbsp;It'll be a perfect to-go breakfast the next day, or a side for dinner.</div><div><br /></div><div>Hope you had a wonderful Valentine's Day and are enjoying President's Day!&nbsp;</div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4016/4356384227_cb63f71680.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4016/4356384227_cb63f71680.jpg" style="cursor: pointer; height: 373px; width: 500px;" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">POACHED EGGS w/CRISPY PROSCIUTTO &amp; CHEDDAR POLENTA</span></div><div>Eggs (1 per person)</div><div>Sliced prosciutto (2 slices per person)</div><div>Cheddar Polenta (recipe below, about 1/2 cup per person)</div><div><br /></div><div>Preheat the oven to 500F. &nbsp;On a parchment lined cookie sheet lay the slices of prosciutto and cook in the oven until crispy (about 3-5 minutes). &nbsp;</div><div><br /></div><div>Cook the polenta, and poach the eggs. &nbsp;If you are using an egg poacher, simply bring a large saucepan with water to a boil. &nbsp;Butter each egg dish and add the cracked egg. &nbsp;Place in the water, floating, and cover the pot. &nbsp;Cook for 5-8 minutes and scoop out of the dish and serve.</div><div>(Or follow these <a href="http://simplyrecipes.com/recipes/easy_poached_eggs/">egg poaching instructions</a>)</div><div><br /></div><div>To assemble, serve about 1/2 cup of cheddar polenta on each dish. &nbsp;Top with the crispy polenta slices, don't worry if they break. &nbsp;Layer the poach egg on top and sprinkle with salt and pepper.</div><div></div><div><span class="Apple-style-span" style="font-weight: bold;">Cheddar Polenta</span></div><div>2 cups of water</div><div>1 cup of milk</div><div>1 cup dry polenta</div><div>sprinkle of salt</div><div>teaspoon of honey</div><div>1/3 cup cheddar</div><div>tablespoon of butter</div><div><br /></div><div>In a medium saucepan, bring the water and milk to a boil with a sprinkle of salt. &nbsp;Add the polenta in a steady stream mixing will you pour to prevent lumps. &nbsp;Lower the heat and continue to mix the polenta until it has a smooth texture. &nbsp;Add the cheddar and honey, and taste for salt. &nbsp;When it is fully combined, remove from heat and serve immediately.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2693/4356391463_f0054d2a6f.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2693/4356391463_f0054d2a6f.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com8tag:blogger.com,1999:blog-1455339591344494258.post-76119287850109529642010-02-12T11:30:00.000-08:002013-01-25T08:05:16.421-08:00Happy Valentine's :: Tea Cookies<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4049/4352012172_5a18ebb4ca.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4049/4352012172_5a18ebb4ca.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><br />I am having the most wonderful day! I took the day off... not because I had something planned, just because I wanted a day to rest. &nbsp;<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ahhh</span>...a four day weekend! &nbsp;:-) &nbsp;I slept in&nbsp;we went for a long walk in the snow, ate way too many cookies, and I am now sipping a latte from a ginormous mug at my favorite West Village <a href="http://337greenwich.blogspot.com/2009/07/saturday-morning-coffee.html">coffee shop</a>. &nbsp;I ♥ large latte mugs, don't they just feel relaxing? <br /><div><br /></div><div>I'm excited for Valentine's Day and the long weekend! &nbsp;A. is planning to make dinner for us. &nbsp;I don't know all the details, but I know there is a whole chicken involved! &nbsp;I can't wait to see what he has planned. &nbsp;<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Humm</span>... maybe I'll have him write a little guest blogger post afterwards. &nbsp;<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ohh</span>, I also want to go try the new <a href="http://nymag.com/restaurants/openings/63650/">Meatball Shop</a> in the LES. &nbsp;Can you believe it, a place that only serves meatballs? &nbsp;I want to try the spiced pork!&nbsp;</div><div><br /></div><div>Well, Valentine's Day wouldn't be complete without a little sugar! &nbsp;So, I decided to bake a few cookies to mail to friends and family. &nbsp;The twelve dozen cookies I rolled out probably has something to do with how exhausted I felt yesterday! :-) &nbsp;Oh well, they were delicious so it's all <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">worthwhile</span>! &nbsp;Apart from basic heart-shaped sugar cookies (from <a href="http://www.thekitchn.com/thekitchn/dessert/recipe-best-cutout-sugar-cookies-038629">this wonderful recipe</a>, truly the best cut out sugar cookies!), I decided to experiment with tea cookies. &nbsp;Buttery cookies flavored with tea leaves. &nbsp;Delicious! &nbsp;I made a batch of green tea and a batch using my favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kusmi</span> Breakfast tea. They are so aromatic and light in flavor. &nbsp;Not overly sweet, and perfect with a cup of tea of course!</div><div><br /></div><div>Hope you have a wonderful Valentine's Day weekend! <span class="blsp-spelling-error" id="SPELLING_ERROR_6">xoxo</span></div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4030/4352014158_a93ca709fb.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4030/4352014158_a93ca709fb.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ENGLISH BREAKFAST TEA COOKIES</span> (adapted from Real Simple)</div><div>2 cups flour</div><div>1/2 cup granulated sugar</div><div>1/2 cup powdered sugar</div><div>2 tablespoons loose breakfast tea, ground (use Earl Grey or English breakfast)</div><div>1/2 teaspoon salt</div><div>1 teaspoon vanilla</div><div>1 teaspoon lemon or orange zest</div><div>1 cup unsalted butter (cut into small pieces)</div><div><br /></div><div>Preheat oven to 375F. &nbsp;Grind the tea leaves using a coffee grinder or food processor. &nbsp;Combine the tea with all the dry ingredients. &nbsp;Add the vanilla, zest, a teaspoon of water, and butter and mix using either a food processor or a mixer with the paddle <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">attachment</span> until the dough has formed.</div><div><br /></div><div>Divide the dough in two and wrap in plastic wrap. &nbsp;Place in the fridge for 30 minutes before rolling out. &nbsp;Roll out the dough to be 1/3" thick. &nbsp;Have plenty of flour handy to prevent from sticking. &nbsp;Cut the cookies and place on a parchment lined cookie sheet. &nbsp;Bake for 12 minute until they start to crisp. &nbsp;Allow 5 minutes to cool.</div><div><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">GREEN TEA COOKIES</span> (via <a href="http://www.lovescool.com/archives/2007/05/15/best-bakery-recipe-finalist/"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Lovescool</span></a>)</div><div style="text-align: left;">3/4 cup confectioners sugar</div><div style="text-align: left;">5 ounces unsalted butter, cut into squares</div></div><div>1 3/4 cup all purpose flour</div><div>2 large eggs</div><div>2 tablespoon ground green tea or green tea powder</div><div>1 cup granulated sugar (for dusting)</div><div><br /></div><div>Preheat oven to 350F. &nbsp;Combine the confectioners sugar and the green tea. &nbsp;Add the butter and mix with an electric mixer until smooth. &nbsp;Add the flour until well combined. &nbsp;Then add an egg at a time until the dough is formed. &nbsp;Make a disk with the dough and cover in plastic wrap. &nbsp;Allow it to chill in the fridge for 30 minutes.</div><div><br /></div><div>Roll out the dough to 1/2" thick and cut with the cookie cutter. &nbsp;Have a small bowl ready with the granulated sugar. &nbsp;As you cut out each cookie dip it in the bowl and completely cover in sugar. &nbsp;Place on a parchment line cookie sheet and cook for 12 - 15 minutes. &nbsp;Cool and enjoy!</div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com2tag:blogger.com,1999:blog-1455339591344494258.post-85523958070729624332010-02-09T08:55:00.000-08:002010-02-12T12:39:26.934-08:00Breakfast for Dinner :: Whole Wheat Pancakes<div align="center"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2578/4326991510_1f1c3cb9d5.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2578/4326991510_1f1c3cb9d5.jpg" border="0" /></a><br /></div>Some nights are just meant for breakfast. Especially in the middle of winter...what could be better on a cold night than a stack of pancakes with warm maple syrup?<br /><br />I was inspired by <a href="http://www.thekitchn.com/thekitchn/one-minute-tips/good-idea-toaster-pancakes-107619">The Kitchn's post </a>on freezing homemade pancakes and reheating in the toaster. How perfect! I can't beleive I'd never thought of that before. Duh...eggo's! So I decided to make a double batch, a few for dinner (A. ate his with a fried egg on top, delicious!) and a few to keep in the freezer for breakfast. Since these were going to be my breakfast for a few days, I made them with whole wheat flour for a healthier pancake. It's amazing how rich and nutty these come out. I dare say I like it more than regular pancakes!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2710/4326247411_3db57d4cd8.jpg"></a><br />I think the key to perfect pancakes is twofold. First, beat the egg white seperately until they are fluffy and carefully fold into the batter without over mixing. This will make fluffiest pancakes. Second, cook them over medium to low heat. Resist the urge to turn up the heat...you'll end up with burnt butter and raw batter in the middle. Not a pretty picture.<br /><br />Enjoy!<br /><p align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2710/4326247411_3db57d4cd8.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2710/4326247411_3db57d4cd8.jpg" border="0" /></a></p><strong>WHOLE WHEAT PANCAKES</strong><br />2 cups whole wheat flour<br />2 teaspoons baking powder<br />3 tablespoons sugar<br />1 tsp kosher salt<br />1 tsp baking soda<br />2 cups milk<br />1/2 cup plain yogurt<br />2 large eggs, seperated<br />pinch of salt<br />butter for pan<br />optional: berries or apples slices<br /><br />Mix dry ingredients. In a seperate bowl, mix the milk, yogurt, and egg yolks. Seperately mix the egg white until fluffy and airy. Combine the dry ingredients with the milk mixture. Be careful not to overmix. When fully incoporated, gently fold in the egg whites. Check the consistency of the batter, I like thick pancakes so the batter won't be as runny. Just add more milk for thinner cakes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4326988602_6067da7f6f.jpg"></a><br />Heat a non-stick skillet over medium low heat. Add about a tablespoon of butter. When the pan is hot, add about 1/3 cup of batter. When you start getting those pancakes bubbles, flip it over. If you are adding fruit, do it when you start seeing the bubbles.<br /><br />You can keep pancakes in the oven while you cook the others. Just have your oven at 170F, and place on a cookie sheet. To freeze the pancakes, allow them to cool and then just place in a ziploc freezer bag. To reheat, cook in the toaster or toaster oven until warm. They will keep in the freezer for about a week.<br /><br /><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4326988602_6067da7f6f.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4001/4326988602_6067da7f6f.jpg" border="0" /></a></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-44208470264231299972010-01-21T18:06:00.001-08:002010-02-14T11:05:21.532-08:00A Winter Menu :: Friday Dinner with Friends<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4293788209_fc99b20440.jpg"><img alt="" src="http://farm5.static.flickr.com/4001/4293788209_fc99b20440.jpg" border="0" style="width: 500px; height: 369px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2762/4293797485_06356e0865.jpg"></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4052/4294533918_fdee1922c8.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4052/4294533918_fdee1922c8.jpg" border="0" /></a><br /></div><div><br /></div><div>For dinner on Friday, I came up with a little feast of winter: fennel, lemons, parsnip, and rack of lamb. What better way to spend a friday night in the middle of January than with friends, at home, enjoying a roast? :-) </div><div><br /></div><div>I love rack of lamb. And not just because I love roasts... which I do. But, because it's incredibly flavorful, in a very delicate, mild way, not the game-y flavor people usually think of when they hear 'lamb'. The meat remains rare and tender, and the herbs are perfectly aromatic. It really is a beautiful dish...and don't tell anybody, but it's pretty easy to cook. Season the lamb, and place in the oven ... that's it. Really! </div><br /><div>When buying the meat (which I usually do the day i'm going to cook it, I never buy frozen), I ask the butcher to 'french' the rack of lamb, which means that they take the fat off the bones and give it it's beautifully elegant shape. But I ask them to give me those trimmings. It seasons the roast, and helps keep it from drying. In fact, the crispy fat gets so delicious in the oven, I always serve it on the platter. A. quickly devours it! </div><div><br /></div><div>If your butcher does not have a rack the size you need, but a smaller one and then get individual pieces (lamb lollipops) and place in the baking dish along with the roast. Just be careful, because the loose pieces will cook faster, so remove them from the oven a bit before the rack is ready.</div><div><br /></div><div>I served it with a creamy puree of parsnip and a fresh salad of shaved fennel (which is officially my new favorite vegetable!). Don't you love winter dinners? So rich and comforting.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div>Winter Dinner Menu:</div><div>- Rosemary Thyme Roasted Frenched Rack of Lamb</div><div>- Shaved Fennel Salad</div><div>- Parsnip Puree</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2762/4293797485_06356e0865.jpg"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2709/4310794638_cabfb6acc1.jpg"><img src="http://farm3.static.flickr.com/2709/4310794638_cabfb6acc1.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div> </div><br /><div><span class="Apple-style-span" style="font-weight: bold;">ROSEMARY THYME ROASTED RACK OF LAMB</span></div>Rack of lamb (assume about 3 pieces per person)<br /><div> </div>Sprigs of Rosemary</div><div>Sprigs of Thyme</div><div>Herbes de Provence (about a tablespoon)</div><div>a generous tablespoon of Dijon Mustard</div><div>Olive Oil (about 1/4 cup)</div><div>1 tablespoon Worcester Sauce</div><div>Juice of 1/2 a lemon</div><div>2 cloves of garlic, crushed</div><div>Salt &amp; Pepper<br /><div>Red Wine (about half a bottle) </div><div><br /></div><div>Place the lamb and trimmings on a baking dish with the fat side facing up. Rub the lamb with olive oil and mustard. Season with salt, pepper, garlic, and herbes de provence. Add the wine, lemon juice, and Worcester sauce to the baking dish. Place the sprigs of rosemary and thyme underneath the rack loosening a few leaves beforehand and rubbing it on the roast. Allow the lamb to marinate for 1 hour in the fridge. Place the trimming over the rack for extra flavor.</div><div><br /></div><div>Preheat the oven to 350F. Cook the lamb until the inside temperature reaches 125F (medium rare) about 25 minutes but keep an eye on it and make sure you do not overcook. Then set the oven on broil (500F) and cook the lamb for another 5 minutes.</div><div><br /></div><div>Take the pan out of the oven, set the lamb on a cutting board and let it rest for 5 minutes. You can serve the rack already cut, or cut at the table. I like to serve it cut, carve each piece between the bones. Serve with the red wine sauce and fat.</div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">PARSNIP PUREE</span></div><div>5 large Parsnips, peeled</div><div>2 tablespoons Heavy Cream</div><div>Salt &amp; Pepper to taste</div><br /><div>Bring a large pot of water to a boil, add plenty of salt. Chop parsnips into 1" pieces. Cook the parsnip until tender, about 25 minutes. Drain the water and transfer the parsnip to a large bowl. Using an immersion blender or mixer, start to puree. Add the cream, and salt &amp; pepper to taste. You can mix it to be as smooth or as chunky as you want... I like it somewhere in between. Serve immediately, or cover and reheat briefly right before serving.</div><div><br /></div><span class="Apple-style-span" style="font-weight: bold;">SHAVED FENNEL SALAD</span><br /><div>(serves 4)</div><div>2 large bulbs of fennel</div><div>Good quality Olive Oil</div><div>Squeeze of Lemon juice</div><div>Kosher salt &amp; ground pepper</div><div><br /></div><div>Cut the stems off the fennel and remove the outer skin. Place</div><div>Thinly cut the fennel (as thin as you can, try a mandolin). Season with olive oil, a squeeze of a lemon (or orange!), and salt and pepper. Serve chilled.</div><div><br /></div><div></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-11411117782199925762010-01-21T07:00:00.000-08:002010-02-11T07:01:36.537-08:00Orange Inspired :: 'Get Well' Basket & an update<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2759/4274184556_97f0fe4600.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2759/4274184556_97f0fe4600.jpg" border="0" /></a><br /></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left">Nothing like a home delivery of baked treats to cheer somebody up, right? Give me a freshly baked cake and I'd be better in no time. :-) A.'s coworker is home recovering from surgery, so we thought we'd put together a little 'Get Well' basket. </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Being that oranges are in peak season (doesn't it seem a little odd that citrus season in right in the middle of winter?) I filled it with my favorite orange goodies!</div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left"><span class="Apple-style-span" style="COLOR: rgb(0,0,0)">In the basket:</span></div><div style="TEXT-ALIGN: left">-<span class="Apple-style-span" style="FONT-WEIGHT: bold"> Carrot Cake w/Orange Zest Cream Cheese Frosting</span></div><div style="TEXT-ALIGN: left">- <span class="Apple-style-span" style="FONT-WEIGHT: bold">Raisin Scones</span> (my <a href="http://337greenwich.blogspot.com/2009/09/afternoon-tea-lemon-zest-scones.html">basic scone recipe</a> but I added 2 tbsp of butter to make them extra yummy!) </div><div style="TEXT-ALIGN: left"><strong>- <span class="Apple-style-span" style="FONT-WEIGHT: bold">Orange Marmalade (<a href="http://www.foodnetwork.com/recipes/ina-garten/annas-orange-marmalade-recipe/index.html">Barefoot Contessa's recipe</a>, but i peel the orange to remove the pith which removes the bitterness)</span></strong></div><div style="TEXT-ALIGN: left">- <a href="http://337greenwich.blogspot.com/2009/12/waiting-for-snow-french-toast-with.html"><span class="Apple-style-span" style="FONT-WEIGHT: bold">Orange Maple Butter</span></a><span class="Apple-style-span" style="FONT-WEIGHT: bold"> </span>(from my french toast recipe)</div><div style="TEXT-ALIGN: left">- &amp; <span class="Apple-style-span" style="FONT-WEIGHT: bold">fresh frui</span><span class="Apple-style-span" style="FONT-WEIGHT: bold">t</span> of course</div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: left"><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4039/4274187182_5a78943771.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4039/4274187182_5a78943771.jpg" border="0" /></a></div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4009/4273445239_7e54c4c4c3.jpg"><img style="WIDTH: 500px; CURSOR: pointer; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4009/4273445239_7e54c4c4c3.jpg" border="0" /></a></div></div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">I packaged the jam in a mason jar (my fave!) so that it would keep for a few weeks, and put the frosting and delicious butter in ramekins. All wrapped in colorful twine and in a small rattan basket. Name tags included... perfect! </div><div style="TEXT-ALIGN: left"><br /></div><div style="TEXT-ALIGN: left">Oh , and my update? I've officially joined the Twitter universe! I'm Still trying to figure it all out (which is making me feel slightly old!), but I'm already obsessed, and hope we can be friends! To follow me on twitter, <a href="http://twitter.com/337Greenwich"><span class="Apple-style-span" style="FONT-WEIGHT: bold">click here</span></a>!</div><div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><div style="TEXT-ALIGN: center"></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com2tag:blogger.com,1999:blog-1455339591344494258.post-28498058316857013812010-01-19T18:31:00.000-08:002010-01-19T20:35:43.070-08:00From the Oven :: Homemade Baguettes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2795/4289893880_2518cbfab6.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2795/4289893880_2518cbfab6.jpg" border="0" alt="" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div><div>Yes... those are my very own homemade baguettes!!! I can't tell you how proud (and kind of shocked) I am. There were a few moments there when I thought they weren't going to make it... but they did, and they are delicious! </div><div><br /></div><div>It was one of my New Year's cooking resolutions to learn to bake bread. So, I bought an <a href="http://www.williams-sonoma.com/products/sku1242981/">oven stone</a>, a giant bag of King Arthur flour, yeast, I printed numerous instructions, and spent the weekend making bread. ...Yes, the entire weekend.</div><div><br /></div><div>This all started on Friday when I told A. that we'd be having deliciously crusty baguettes, hot out of the oven, for breakfast the next morning. ...Well, it didn't go as planned. Turns out making a baguette is complicated baking... there's so many different methods out there. But, by Sunday night at around 11 pm - after 5 lbs of flour, 3 recipes, and 6 loafs later: I had the perfect baguette! It was probably the most delicious baguette I've had (...second is <a href="http://www.balthazarny.com/">Balthazar's</a> of course) mostly because I put so much work into it. :-) </div><div><br /></div><div>After a few attempts at different instructions, I finally found the perfect recipe from King Arthur Flour. If you've never made bread, I very much recommend you give it a try. Just have a little patience with the process... you will be well rewarded at the end. There's nothing more delicious than warm bread out of the oven. Hope this helps! </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">BAGUETTES</span> (from <a href="http://www.kingarthurflour.com/recipes/classic-baguettes-and-stuffed-baguettes/i-recipe">King Arthur.com</a>)</div><div>For the starter:</div><div>1/2 cup cool water</div><div>1 cup unbleached all-purpose flour</div><div>1/16 teaspoon instant yeast</div><div><br /></div><div>For the Dough:</div><div>1 teaspoon active dry yeast</div><div>1 cup lukewarm water</div><div>3 1/2 cups unbleached all-purpose flour</div><div>1 1/2 teaspoons salt</div><div><br /></div><div>1. <span class="Apple-style-span" style="font-weight: bold;">Make the starter</span>. Mix all the starter ingredients and let it sit (in a covered bowl) overnight (or 14 hours). You'll be amazed with what you see the next day. The starter will be completely bubbled the next day...imagine the appearance of a pancake that is heating up.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4034/4288800065_bcd4313a59.jpg"><img src="http://farm5.static.flickr.com/4034/4288800065_bcd4313a59.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">2. <span class="Apple-style-span" style="font-weight: bold;">Make the dough</span>. Using the starter mixture you start to build the dough by adding the yeast (if you are not using instant yeast you will want to add the yeast to the water first and allow it to dissolve), water, flour and salt and kneading until the mixture is somewhat smooth, cohesive dough. This is the perfect project for the dough hook attachment on a stand mixer.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Oil a large bowl, and place the dough inside and cover with plastic wrap. You are going to let the dough rise for a total of 3 hours. Every hour you will 'punch' the dough down (don't literally punch it...rather deflate it) and let it rise again. Repeat.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2801/4289544990_f853745670.jpg"><img src="http://farm3.static.flickr.com/2801/4289544990_f853745670.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div>3. <span class="Apple-style-span" style="font-weight: bold;">Work the dough</span>. Place the dough on a floured surface, divide in 3 equal parts. Cover the dough with plastic wrap and let it sit for 20 minutes. Now you're ready to start forming the baguette! You will take each piece, and fold it over itself, flatten it slightly, and press the edges to seal. This will extend the dough into a log shape. Repeat twice until the baguette is about 15" long. Place the finished log on a heavily floured towel or cheese cloth. Repeat with the other 2 pieces of dough. </div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2706/4289555206_9a43149512.jpg"><img src="http://farm3.static.flickr.com/2706/4289555206_9a43149512.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><div style="text-align: center;"><br /></div></div><div>4. <span class="Apple-style-span" style="font-weight: bold;">Rise again</span>. Cover the loaves with greased plastic wrap and allow the to rise for another 90 minutes. </div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4052/4288814263_2d9a7ab1bb.jpg"><img src="http://farm5.static.flickr.com/4052/4288814263_2d9a7ab1bb.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div>5. <span class="Apple-style-span" style="font-weight: bold;">Bake</span>. Preheat the oven to 450F. Roll the floured loafs onto an oven stone or lightly greased baking sheet. With a pairing knife, make 3 angled slits on the top of the loafs (if you see air pockets in the inside of the dough....perfect!). Spritz each baguette with plenty of water (this will create the crunchy crust). Bake for 25 minutes.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2773/4289147705_d01f4ac42a.jpg"><img src="http://farm3.static.flickr.com/2773/4289147705_d01f4ac42a.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 358px; " /></a><br /></div><div><br /></div><div>6. <span class="Apple-style-span" style="font-weight: bold;">Enjoy!!!</span> I must have eaten one whole baguette with a bit of butter and kosher salt right when it came out of the oven. The next day, I sliced one in half and made <a href="http://www.saveur.com/article/Kitchen/Pan-Con-Tomate"><span class="Apple-style-span" style="font-weight: bold;">Pan con Tomate</span></a> by toasting the slices, rubbing them lightly with a clove of garlic, and topping with chopped tomato, salt &amp; pepper, and plenty of olive oil. Delicious! </div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4288818373_e54719268b.jpg"><img src="http://farm5.static.flickr.com/4066/4288818373_e54719268b.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com4tag:blogger.com,1999:blog-1455339591344494258.post-57257146220395434232010-01-19T11:01:00.000-08:002010-01-19T20:38:44.573-08:00In NYC :: Wine ExpoFor all of you in NYC, the <a href="http://www.wine-expos.com/wine/ny/">New York Wine Expo</a> is coming up soon! Over 150 wineries, from all over the world, all with their wines to sample. A. and I are especially excited for the "Grand Tasting" on Saturday, Feb. 28th! Doesn't that sound like a wonderful adventure? :-) <a href="http://www.wine-expos.com/Wine/NY/Tickets/MenuSelection.asp?SHID=103931467.42456158">Click here</a> to buy tickets. Oh and good news: use the promo code "337WINE" for $10 off tickets for the expo on Feb. 27th or for Feb. 28th's Grand Tasting.<br /><br />Enjoy!337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com0tag:blogger.com,1999:blog-1455339591344494258.post-55578760420707848712010-01-16T10:00:00.000-08:002010-01-16T10:47:18.417-08:00Healthy Eating :: Green Tarragon Chicken Salad<div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4005/4275053103_251ce50061.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4005/4275053103_251ce50061.jpg" border="0" /></a></div><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2713/4275050255_83d72a39cd.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2713/4275050255_83d72a39cd.jpg" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2713/4275050255_83d72a39cd.jpg"><br /></a></div><div><br /></div><div>I ♥ chicken salad! It's so delicious and easy in a sandwich or even in chunky bits served with bread on the side. But, let's face it, it's not the healthiest salad considering the amount of mayonnaise in it. So, I set out to make a healthy version as a quick weeknight dinner! I thought of replacing the mayonnaise with plain, non-fat greek yogurt, and then sweetening it up with a little bit of apple juice. It was delicious! Especially after adding a bit of Dijon mustard and spicing it up with tarragon. Yum! Isn't tarragon perfect for chicken?</div><div><br /></div><div>I added lots of broccoli, haricot verts, and green apple chunks for a bit of crunch. Big chucks of veggies and chicken, all atop a toasted whole wheat pita bread. The dressing is great for any salad, but keep some aside to add to the chicken salad leftovers the next day. I'm going to start replacing mayonnaise with yogurt more often!</div><div><br /></div><div>Enjoy!</div><br /><div><strong>GREEN TARRAGON CHICKEN SALAD</strong> (serves 2 w/leftovers)</div><div>1 lb Boneless Chicken Breasts</div><div>Haricort Verts (about 2 cups)</div><div>Broccoli Florets (about 2 cups)</div><div>1 Granny Smith Apple</div><div>1/2 cup Tarragon Mustard Dressing (see below)</div><div>Kosher Salt &amp; Pepper</div><div>Olive Oil</div><div>Juice of half a Lemon</div><div>1 tablespoon strong mustard</div><div><br /></div><div><span class="Apple-style-span" style="FONT-STYLE: italic">For Tarragon Mustard Dressing:</span></div><div>1/4 cup Dijon Mustard</div><div>1/3 cup plain yogurt</div><div>1/2 tablespoon chopped Tarragon</div><div>1/3 cup all natural Apple Juice (I ♥ <a href="http://www.freshdirect.com/category.jsp?catId=dai_juice_appl&amp;prodCatId=dai_juice_appl&amp;productId=dai_rjo_fujiapjce&amp;rank=2&amp;trk=srch&amp;trkd=fave">Red Jacket Orchards Fuji Apple Juice</a>)</div><div>Juice of half a lemon</div><div>Salt &amp; Pepper to taste</div><br /><div>Preheat the oven to 425F. Season the chicken breasts with a dash of olive oil, salt, pepper, juice of half a lemon, and a tablespoon or so of strong mustard. Place in an oven safe pan and cook until until chicken is thoroughly cooked and starting to brown lightly. Set aside to cool.</div><div><br /></div><div>...Now to the greens! Bring a large pot of water to a boil, add a generous sprinkle of salt. Separately prepare a large bowl with ice cold water and ice cubes. When the water is boiling, add the broccoli and cook for 45 seconds (yes...only 45 seconds! you want it to be crispy). Remove the broccoli from the boiling water and throw it into the ice water. This will 'shock' the greens and stop it from cooking, leaving it beautifully green and crispy. Repeat with the green beans. Set aside.</div><div><br /></div><div>Prepare the tarragon dressing by whisking all the ingredients. Taste and add salt and pepper.</div><div><br /></div><div>Chop the chicken and vegetables into small cubes for a chicken salad sandwich, or large pieces for a salad. Add dressing to taste and mix until every bit is covered in sauce. Serve immediately, and leave any leftovers in the fridge.</div><br /><div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-20617478400724049452010-01-10T15:45:00.001-08:002010-01-13T18:45:16.673-08:00Honey, Honey :: Local Clover Honey Frozen Yogurt<div style="TEXT-ALIGN: center"><br /></div><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4057/4264110012_560b5a5593.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm5.static.flickr.com/4057/4264110012_560b5a5593.jpg" border="0" /></a></div><p>I know, I know... ice cream in the middle of winter? But have you ever had one of those weekends when you don't want to go outside? That was me this weekend. It was wonderful! ...Sleeping in, lazy breakfasts, lots of cooking, and a <a href="http://337greenwich.blogspot.com/2010/01/french-bakery-madeleines.html">brand new stand mixer</a> to play with. It was the perfect winter weekend! And being in my cozy, warm apartment all weekend made me crave ice cream.</p><p>In a New Years effort to be healthier, I thought: frozen yogurt. I love greek yogurt, especially drizzled with honey, so wouldn't it be delicious to combine it into a frozen treat? One problem: no ice cream machine. :-(</p><p>Well, after a little googling it turns out you can make ice cream at home without a machine... it just involves a little time. Basically you make the ice cream (or yogurt) mixture, freeze it, then as it's freezing you break up the ice crystals in order to get a creamy consistency ... instead of a block of ice. Pretty easy! Take a look at <a href="http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html">David Lebovitz's detailed step-by-step instructions</a>... they are very easy to follow.<br /><br />So I gave it a try. I used Fage Greek Yogurt and my favorite local Clover Honey from the farmer's market. It was sooooo delicious. Incredibly creamy, tangy but sweet.... and you can still taste the honey! This is going to be addictive. :-)<br /><br />Enjoy!</p><p></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4054/4263346391_7933ce00fe.jpg"><img alt="" src="http://farm5.static.flickr.com/4054/4263346391_7933ce00fe.jpg" border="0" style="width: 500px; cursor: pointer; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="FONT-WEIGHT: bold">HONEY FROZEN YOGURT</span> (adapted from David Lebovitz's recipe via <a href="http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html">101 Cookbooks</a>)<br />3 cups Greek Yogurt (whole milk or 2%, if using 2% strain the yogurt overnight, start w/6 cups)<br />1/3 cup Honey (more to taste)<br />1 tsp Vanilla Extract (optional)<br /><br />If using an ice cream maker:<br />Combine all ingredients in ice cream maker bowl and freeze according to the machine's instructions<br /><br />Without an ice cream machine:<br />Combine all ingredients in a mixing bowl. Using the whip attachment if using a stand mixer or with a hand mixer, mix at medium speed until well combined and airy. Pour mixture into a non-stick cake pan (I used a 9") and place in the freezer. Resist the urge to eat it right away! :-)<p></p><div align="center"><a href="http://farm3.static.flickr.com/2772/4263349989_dff5f43562.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 367px" alt="" src="http://farm3.static.flickr.com/2772/4263349989_dff5f43562.jpg" border="0" /></a></div><div><br /></div>After 30 minutes, remove the pan from the freezer. The outer mixture will have started to form ice crystals. Using a hand blender, or a stand mixer, and whip the mixture for about a minute until combined.<br /><br />Place back in the pan and in the freezer for another 30 minutes. Repeat this freeze/whip process two more times. Depending on your freezer you may need a fourth time, after which your ice cream will be ready!<br /><br />Serve immediately with drizzled honey. Yum!<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2721/4264108026_6cca5e6d39.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 375px" alt="" src="http://farm3.static.flickr.com/2721/4264108026_6cca5e6d39.jpg" border="0" /></a><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com4tag:blogger.com,1999:blog-1455339591344494258.post-85099796697288239442010-01-09T10:55:00.000-08:002010-01-09T12:48:45.003-08:00French Bakery :: Madeleines<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4027/4260206262_129988fc08.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4027/4260206262_129988fc08.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><br /></div><div>Yesterday was a big day... I got my first Kitchenaid Stand Mixer! It's something I've wanted for a while... imagine all the baking! But where to put it? Remember how small our kitchen is, and how we only have one counter? Well, after a little re-arranging I convinced myself that it would fit (by re-arranging I mean: our espresso machine is now on the dining table!) oops :-) </div><div><br /></div><div>In spite of swooning over all the pastels, I decided to go with the <a href="http://www.williams-sonoma.com/products/kitchenaid-artisan-stand-mixer/?pkey=x%7C4%7C1%7C%7C4%7Ckitchenaid%20artisan%20mixer%7C%7C0&amp;cm_src=SCH">chrome color</a>. Very industrial looking, it's perfect! ...So lots of cakes, breads, cookies to come! ...maybe even some fresh pastas :-)</div><div><br /></div><div>What to bake first? Madeleines!!! I love madeleines. Tiny, airy, buttery cakes beautifully shaped in scalloped shell molds. They are the perfect size when you are craving a bit of something sweet and the perfect cookie for a warm cup of tea or coffee. </div><div><br /></div><div>Madeleines were made famous by the French author Marcel Proust who wrote fondly about them in his book "Remembrance of Things Past". They are said to originate from the Lorraine region in France, with conflicting stories on how they were named, but one version says that they were created by Louis XV's son-in-law's baker, who named them after her: Madeleine Paulmier. </div><div><br /></div><div>You can find the shell shaped molds in most baking supply stores (or <a href="http://www.surlatable.com/product/id/124232.do?mr:trackingCode=7B60AEDC-D781-DE11-B7F3-0019B9C043EB&amp;mr:referralID=NA">online</a>). I prefer the steel pans over the silicone ones, that's just me... I don't think silicone molds give you the same crispness.<br /></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2711/4259453613_76da3ba409.jpg"><img src="http://farm3.static.flickr.com/2711/4259453613_76da3ba409.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">MADELEINES</span> (adapted from <a href="http://www.williams-sonoma.com/products/1358423/?catalogId=50&amp;bnrid=3180501&amp;cm_ven=Shopping&amp;cm_cat=Froogle&amp;cm_pla=default&amp;cm_ite=default">The WS Baking Book</a>) makes 24 cookies</div><div>1 cup All Purpose Flour</div><div>1/2 tsp Baking Powder</div><div>1/4 tsp Salt</div><div>3 eggs</div><div>3/4 cup Sugar</div><div>1 tsp Vanilla Extract</div><div>Zest of 1/2 a Lemon</div><div>1/2 cup unsalted Butter, melted and cooled.</div><div><br /></div><div>Preheat the oven to 350F. Brush the madeleine molds generously with melted butter and lightly dust with flour, tapping out any excess. If you have a non-stick pan, skip the flour.</div><div><br /></div><div>Sift the flour, baking powder, and salt together into a bowl.</div><div><br /></div><div>In a large bowl, using an electric mixer on medium, beat the eggs and sugar until fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until combined.</div><div><br /></div><div>Using a spatula, fold the flour mixture into the egg mixture until well blended. Add a bit of the egg mixture to the melted butter. Then carefully fold the butter into the egg mixture in three parts.</div><div><br /></div><div>Refrigerate the batter for at least 1 hour.</div><div><br /></div><div>Drop the batter into the center of the madeleine molds using a tablespoon. The molds should look close to full with a little mound in the center. Bake until lightly browned, but springy to the touch. About 11- 12 minutes. Be careful not to overbake.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4053/4259451871_0cf71066d0.jpg"><img src="http://farm5.static.flickr.com/4053/4259451871_0cf71066d0.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div>Immediately invert the pan into a cooling rack, and make another batch. They will keep in an airtight container for up to 3 days. You can also freeze for up to a month.</div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-62737177025153066492010-01-06T18:11:00.000-08:002013-01-25T08:05:26.846-08:00Happy New Year :: Fried Egg B.L.T. w/ Lemon Aioli<div style="text-align: center;"><a href="http://farm3.static.flickr.com/2764/4252135441_e54d66bfbc.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2764/4252135441_e54d66bfbc.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Happy New Year!!! &nbsp;Can you believe it, 2010? &nbsp;</div><div><br /></div><div>A. and I spent the holidays, rang in the new year, and celebrated my b-day (yay! happy b-day to me!)&nbsp;in Miami. &nbsp;Two weeks of lounging around, lots of eating (way too much!), time with both of our families... and of course: a little sun! &nbsp;</div><div><br /></div><div>But after a wonderful vacation, &nbsp;we are back in NYC in the most frigid weather I can remember. Boohoo :-( &nbsp;&nbsp;</div><div><br /></div><div>Well today, my wonderful friends - S. and D. - took me on a birthday lunch to <a href="http://www.ctrnyc.com/THESMITH/index.html">The Smith</a>. &nbsp;It was the perfect post-vacation cheer-up! &nbsp; :-) &nbsp;And I had the most delicious sandwich: a BLT. &nbsp; Not a regular BLT... it was topped with a fried egg, smothered in a lemony <span class="blsp-spelling-error" id="SPELLING_ERROR_2">aioli</span>, all on a sourdough bun. &nbsp;Egg on a BLT? &nbsp;Yum!!! &nbsp;...And the lemon <span class="blsp-spelling-error" id="SPELLING_ERROR_3">aoili</span> was so perfect, much better than plain mayo.</div><div><br /></div><div>It was so delicious, I came home and decided to re-create it for A. &nbsp;He <span class="blsp-spelling-error" id="SPELLING_ERROR_4">loooved</span> it! &nbsp;What's not to love about crispy bacon? &nbsp;I added a little extra lemon to my <span class="blsp-spelling-error" id="SPELLING_ERROR_5">aioli</span>&nbsp;recipe, and it came out perfect. &nbsp;The recipe will make about half a cup of ailoi, it keeps well in the fridge so you can enjoy it on other sandwiches or as a dip for fresh veggies.</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Ok</span>, so I know that this isn't exactly new years diet friendly recipe, but try using turkey bacon and a sliced <span class="blsp-spelling-error" id="SPELLING_ERROR_7">hardboiled</span> egg white (instead of fried egg), for a lower fat version.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4032/4252139197_a0d350e671.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4032/4252139197_a0d350e671.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a><a href="http://farm5.static.flickr.com/4038/4252905550_bdff25d09c.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">FRIED EGG B.L.T. w/ LEMON <span class="blsp-spelling-error" id="SPELLING_ERROR_8">AIOLI</span></span></div><div>Fried Eggs (I like the yolk slightly runny)</div><div>Crispy Bacon</div><div>Sliced Tomatoes</div><div>Fresh Sourdough Rolls, lightly toasted</div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4038/4252905550_bdff25d09c.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4038/4252905550_bdff25d09c.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">For Lemon <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Aioli</span>:</span></div><div>2 egg yolks</div><div>2 garlic cloves</div><div>1/4 teaspoon salt</div><div>1/2 teaspoon Dijon mustard</div><div>2 teaspoons lemon juice</div><div>3/4 cup olive oil</div><div><br /></div><div>Combine the egg yolks, garlic cloves, salt, mustard, and half the lemon juice. &nbsp;With an immersion blender &nbsp;or food processor, pulse&nbsp;until creamy and garlic is finely chopped. &nbsp;While continuing to mix, add the olive oil a few drops at a time, then continue to add in a steady, slow stream. &nbsp;The mix will start to thicken. &nbsp;Continue to process until fully combined. &nbsp;Taste, and season with remaining lemon juice to taste. &nbsp;Keep in the fridge for 1 week.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">To assemble the sandwich, spread the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">aoili</span> on both sides of the bread. &nbsp;Layer the fried egg, bacon, tomatoes, and lettuce.&nbsp;</div><div style="text-align: left;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-49673694416796225322009-12-19T09:45:00.000-08:002013-01-25T08:05:43.769-08:00Waiting for Snow :: French Toast with Orange Maple Butter<div style="text-align: center;"><a href="http://farm5.static.flickr.com/4007/4197955044_923bef938a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4007/4197955044_923bef938a.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div><div>I woke up early today excited about the first snowfall this season, we're supposed to get 8" here in NYC! &nbsp; I admit that I always enjoy the snow, but I especially love it right before Christmas. &nbsp;Doesn't it make everything feel like the holidays are here? &nbsp;A. and I sat by the window,&nbsp;drank way too many cups of coffee and ate delicious french toasts waiting for the flurries to start falling. &nbsp;I can't imagine anything more Christmas-y than that! :-)</div><div><br /></div><div>The french toasts were delicious! &nbsp;Perfectly crispy, but still creamy on the inside... with a slight vanilla sweetness... all topped with an orange zest and maple butter. &nbsp;Yum!</div><div><br /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4047/4197959044_71474bf4df.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm5.static.flickr.com/4047/4197959044_71474bf4df.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>I had a giant bowl of oranges and grapefruits sitting on the counter, so I thought of making orange flavored butter to top our breakfast! &nbsp;It was perfect. &nbsp;I'm actually surprised the spread made it to the french toast because it was so delicious, A. and I kept 'tasting' it with bread...you know, to make sure it didn't need anymore salt or anything. &nbsp;:-)</div><div><br /></div><div>Most french toast recipes call for a baguette or for Challah bread, but I used a Portuguese loaf. &nbsp;I find that baguettes are too thin and you get too much crust in each slice with not enough of the center. &nbsp;Challah is the perfect size, but a bit too 'egg-y' in french toast. &nbsp;The Portuguese loaf was perfect! &nbsp;</div><div><br /></div><div>Top with plenty or warm maple syrup and fresh fruit ...&nbsp;Enjoy!</div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">THE MOST DELICIOUS FRENCH TOAST&nbsp;</span></div><div>Serves 2</div><div>6 slices Portuguese Bread (about 3/4" thick)</div><div>4 Eggs</div><div>1/2 cup Whole Milk</div><div>1 teaspoon Vanilla</div><div>2 1/2 tablespoons Sugar</div><div>1/2 teaspoon Orange Zest</div><div>1 teaspoon orange juice (preferably fresh squeezed)</div><div>dash of Salt</div><div>Butter for pan</div><div><br /></div><div>In a baking dish, whisk the eggs, milk, vanilla, sugar, zest, juice, and salt. &nbsp;Add the slices of bread until they are completely covered in batter. &nbsp;Pierce the slices with a fork to make sure the batter gets to the middle. &nbsp;Leave the bread in the mixture for 15 minutes, flipping over once to make sure all sides are completely covered.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2738/4197203513_df2cb2d570.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2738/4197203513_df2cb2d570.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>In a non-stick pan, over medium heat, add a couple of tablespoons of butter. &nbsp;When the butter starts to bubble, add the toasts. &nbsp;Lower heat if the butter starts to burn. &nbsp;Cook the french toasts until crisp on one side and flip over. &nbsp;Make sure the inside is cooked thoroughly before removing from heat. &nbsp;Serve immediately.</div><div style="text-align: center;"><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ORANGE MAPLE BUTTER</span></div><div>1/2 stick unsalted butter</div><div>1 teaspoon orange zest</div><div>2 teaspoons maple syrup dash of salt</div><div><br /></div><div>Add all the ingredients to a food processor and mix. &nbsp;Taste for salt and sweetness. &nbsp;You can leave in the fridge until ready to use.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2628/4197945000_8cd053b44a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2628/4197945000_8cd053b44a.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div><br /></div><div><div style="text-align: center;"><br /></div><div><br /></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com2tag:blogger.com,1999:blog-1455339591344494258.post-17195464261781577782009-12-15T03:48:00.000-08:002009-12-15T04:25:20.335-08:00Testing Recipes :: Rustic Berry Galettes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2706/4174953509_4d10650d8d.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2706/4174953509_4d10650d8d.jpg" border="0" alt="" /></a><br /></div><div><br /></div><div>I have to admit I've been a very lazy blogger lately. :-( I thought the holidays would have me to the kitchen everyday baking batches and batches of cookies and giant feasts, but it's been just the opposite. A. and I have been ordering an absurd amount of takeout, I haven't been to the farmer's market in weeks, and I hardly remember where it is that I store all of my kitchen contraptions. It's actually quite sad now that I think about it. ...I've just been so busy lately, with work, holiday get- <span class="blsp-spelling-error" id="SPELLING_ERROR_0">togethers</span>, and holiday shopping that it's sort of just happened; and I've missed it.</div><div><br /></div><div>But, I'll stop complaining, and get cooking. :-) </div><div><br /></div><div>I decided to start testing ideas for a Christmas Eve dessert. My parents will be making a delicious dinner, and I volunteered to make dessert. I wanted something different, not too heavy, and individual sized. So I thought: mini-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">galettes</span> filled with berries! Perfect! Don't they look like rustic little presents? I topped them with a heaping <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">spoonful</span> of creme <span class="blsp-spelling-error" id="SPELLING_ERROR_3">fraiche</span> and lemon zest. Who wouldn't be excited to get this on their plate at the end of a meal!</div><div><br /></div><div>You can use fresh berries if you find them, or use up any frozen ones you have leftover from summer. The dough was much easier than i imagined. It is a basic Pate <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Brisee</span> french pie crust which I made without a food processor (since I only have a mini-prep) by grating the almost frozen butter. I used the recipe from <a href="http://www.joyofbaking.com/PateBrisee.html">Joy of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bakin</span></a>g ...and rather that re-explain the process, I'm posting the link since I think their instructions are perfect!</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">MINI BERRY <span class="blsp-spelling-error" id="SPELLING_ERROR_6">GALETTES</span> </span> (inspired by <a href="http://milkeggschocolate.blogspot.com/2009/06/nectarine-blueberry-galette.html">Milk Eggs Chocolate</a>)</div><div>1 batch <a href="http://www.joyofbaking.com/PateBrisee.html">Pate <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Brisee</span></a> dough</div><div>3 cups of mixed berries</div><div>1 teaspoon Cinnamon</div><div>2 tablespoons brown sugar</div><div>1 cup cream cheese</div><div>4 tablespoons Powdered Sugar</div><div>1 teaspoon Vanilla</div><div>Lemon Zest and Creme <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Fraiche</span> (or whipped cream) for garnish</div><div><br /></div><div>Make the Pate <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Brisee</span> dough. *If you are not using a food processor incorporate the almost frozen butter into the flour by using a cheese grater to cut up the butter into small pieces. Then quickly mix with your hands or a metal dough whisk if you have one. Divide the dough into 8 pieces and store in the fridge in plastic wrap for 30 minutes.</div><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4044/4174950905_5fc9e25812.jpg"><img src="http://farm5.static.flickr.com/4044/4174950905_5fc9e25812.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Preheat the oven to 400F. Season the fruit with the brown sugar and cinnamon in a mixing bowl. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">separate</span> bowl, whisk the cream cheese with the sugar and vanilla. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For each tart, roll out a piece of dough to be about 6" in diameter. Spread about 2 tablespoons of the cream cheese mixture in the center, making sure you leave 1" all around with no spread. Top the center with a small mound of the berries (divide equally into 8 parts). Crimp the edges of the dough over the fruit to create a crust. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2693/4174952113_ae1d29944f.jpg"><img src="http://farm3.static.flickr.com/2693/4174952113_ae1d29944f.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Continue to assemble the tarts. Bake on a lightly floured baking sheet for 30 minutes or until the crust is golden and the fruit is bubbling.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve, top with a spoonful of cream and grate a bit of lemon zest over each tart. </div></div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2802/4175717076_1e267e391c.jpg"><img src="http://farm3.static.flickr.com/2802/4175717076_1e267e391c.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a></div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com2tag:blogger.com,1999:blog-1455339591344494258.post-39470688322935060582009-12-08T18:13:00.000-08:002009-12-08T19:23:42.227-08:00Holiday Gift Guide 2009 :: For the Baker<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2495/4170164821_f0596b2e4e.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 500px;" src="http://farm3.static.flickr.com/2495/4170164821_f0596b2e4e.jpg" border="0" alt="" /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Have you started your holiday shopping? I'm starting to worry a bit, because in spite of all of my gift daydreaming, I haven't actually 'bought' anything yet. Oooops! Well there's still time... and I will say that scouring the web for gift ideas is almost as fun as receiving them. :-)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So the <a href="http://337greenwich.blogspot.com/2009/11/holiday-gift-guide-2009-for-tea-lover.html">Holiday Gift Guide</a> continues! I'm in love with all of these goodies perfect for anyone who ♥'s baking! Wouldn't the vintage red scale look wonderful on a a countertop? Almost as perfect as having an embosser to stamp everything in sight (yes... that's what I would probably do!). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enjoy!</div><div><div style="text-align: left;"><ul><li>You can't be a baker without a kitchen scale! Vintage Red <span class="Apple-style-span" style="font-weight: bold;">Kitchen Scale</span> $39.95 (<a href="http://www.pillsburystore.com/p-214066-2740%202711%204294967164-Gadgets-Tools-Measuring-Tools_Typhoon-Kitchen-Scale-Red-8-lb.aspx">Pillsbury Store.com</a>). I also ♥ this one from<a href="http://www.walmart.com/catalog/product.do?product_id=11090899&amp;findingMethod=rr"> Salter at Walmart</a> - $15<br /></li><li>Pretty <span class="Apple-style-span" style="font-weight: bold;">twine</span> in different colors for wrapping all those homemade goodies. It comes in large spools perfect for leaving on the counter. <a href="http://www.divinetwine.bigcartel.com/">Divine Twine</a> $15.</li><li>Wouldn't a chocolate souffle look beautiful in these heart molds? <span class="Apple-style-span" style="font-weight: bold;">Charlotte Molds</span> for making puddings, jellies, and souffles. Sur la Table, starting at $18</li><li>Beautifully simple! <span class="Apple-style-span" style="font-weight: bold;">Emille Henry 9" Pie Dish</span> $45 (<a href="http://www1.macys.com/catalog/product/index.ognc?ID=206552&amp;CategoryID=31813&amp;LinkType=DepthPath">Macys.com</a>) </li><li>Milk container perfect for serving with all of those fresh baked chocolate chip cookies! <a href="http://www.momastore.org/museum/moma/ProductDisplay_Half-Pint%20Creamer_10451_10001_61149_-1_11515_11516_null_shop_"><span class="Apple-style-span" style="font-weight: bold;">Half Pint glass creamer</span></a> from the MOMA store, $14.</li><li>A collection of delicious Madagascar <a href="http://www.williams-sonoma.com/products/fd041/"><span class="Apple-style-span" style="font-weight: bold;">Nielsen-Masey vanilla</span></a>. Beans, extract, paste, and sugar...oh my! William Sonoma, all for $56</li><li><a href="http://www.williams-sonoma.com/products/b176/?cm_src=rel"><span class="Apple-style-span" style="font-weight: bold;">Personal embosser</span></a><span class="Apple-style-span" style="font-weight: bold;"> </span>to create gift tags or emboss cookbooks, recipes, etc. Williams-Sonoma, $40</li><li>'<span class="Apple-style-span" style="font-weight: bold;">Birds in the Kitchen</span>' Print $16 (<a href="http://www.etsy.com/view_listing.php?ref=sr_gallery_9&amp;listing_id=34684471&amp;ga_search_query=birds+in&amp;ga_search_type=user_shop_ttt_id_7142188">etsy.com</a>)</li><li><a href="http://www.felixdoolittle.com/web/product_bl2.aspx">Personalized <span class="Apple-style-span" style="font-weight: bold;">baker's labels</span></a><span class="Apple-style-span" style="font-weight: bold;"> </span>to sticker on all of your cookie boxes, jars of preserves, oven bags of homemade dog treats! :-) $40</li></ul></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com0tag:blogger.com,1999:blog-1455339591344494258.post-77769505777704963692009-12-06T18:58:00.000-08:002009-12-06T17:39:46.278-08:00Holiday Gift Guide 2009 :: For the Tea Lover<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2636/4163396419_8b09311d20.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 500px;" src="http://farm3.static.flickr.com/2636/4163396419_8b09311d20.jpg" border="0" alt="" /></a><br /></div><div><br /></div>Ok, here we go! The start of the holiday gift ideas. A. and I put up our wreath today so I'm in a very Christmas-y mood! :-)<div><br /></div><div>First up: for the tea lover. All things I ♥ tea related that make the perfect gift on their own or combined. Wouldn't a vintage tea set be perfect wrapped with a colorful jar of Kusmi tea, or how about treating your friend to a holiday afternoon at Tea &amp; Sympathy?<div><br /></div><div>Enjoy!</div><div><br /><div><ul><li><span class="Apple-style-span" style="font-weight: bold;">French macarons</span> of course! Nothing goes better with tea than beautiful macaroons. Delivered anywhere by <a href="http://www.madmacnyc.com/macarons">MadMacNYC.com</a> (starting at $18)<br /></li><li>A beautiful vintage <span class="Apple-style-span" style="font-weight: bold;">Silver Tea Set</span>! Only $32! (<a href="http://www.etsy.com/view_listing.php?listing_id=31634154"><span class="Apple-style-span" style="">etsy.com</span></a> many more on ebay)<br /></li><li>My favorite tea: <span class="Apple-style-span" style="font-weight: bold;">Kusmi</span>. A.'s favorite is 'Anastasia', mine is 'English Breakfast. (<a href="http://www.us.kusmitea.com/en/">Kusmi.com</a> or stop by <a href="http://www.mcnultys.com/">McNulty's</a> in the West Village)<br /></li><li><span class="Apple-style-span" style="font-weight: bold;">Tiered Cake stand</span> perfect for afternoon tea sandwiches and cakes $45 (<a href="http://www.etsy.com/view_listing.php?ref=vl_other_2&amp;listing_id=34525765">etsy.com</a>)<br /></li><li>...or the new "<span class="Apple-style-span" style="font-weight: bold;">I ♥ Macarons</span>" cookbook $15 (<a href="http://www.amazon.com/I-Love-Macarons-Hisako-Ogita/dp/0811868710">Amazon.com</a>)<br /></li><li>If you happen to be in Paris...bring back the delicious tins of <span class="Apple-style-span" style="font-weight: bold;">Fauchon tea cookies</span> (... why can't they deliver to the US???)<br /></li><li>A relaxing afternoon at <a href="http://www.teaandsympathynewyork.com/home.php"><span class="Apple-style-span" style="font-weight: bold;">Tea &amp; Sympathy</span></a>, West Village NYC. Afternoon tea: $35/pp (no reservations)<br /></li><li>Deliciously aromatic tea sachets from the French <span class="Apple-style-span" style="font-weight: bold;">Mariage Frere</span> (<a href="http://www.deandeluca.com/MondoSearch/Results.aspx?QueryText=Mariage+Fr%E8res&amp;ref_code=GooglePPC1&amp;keyword=mariage%20frere%20tea&amp;gclid=CKDUs6vXwp4CFchn5Qodf3o1pg">Dean &amp; Deluca</a>)<br /></li><li><span class="Apple-style-span" style="font-weight: bold;">Honey Spoons</span> that melt in your tea as you stir...yum! (<a href="http://www.mileskimball.com/MilesKimball/Shopping/ProductDetail.aspx?CID=Entertaining+Edibles&amp;SCID=Entertaining+Edibles&amp;CollectionID=DC0001778&amp;SourceCode=10509000001&amp;mr:trackingCode=201975E3-DD81-DE11-B7F3-0019B9C043EB&amp;mr:referralID=NA">$15 for 8</a>)<br /></li></ul></div></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-83234195049510867932009-11-19T20:19:00.000-08:002009-12-03T18:33:56.009-08:00Things I ♥ :: Holiday Gift Guide!<div><div><br /></div><div>Anywhere you go it feels like the Holidays are here, I love it! It makes me crave pumpkin pies, and peppermint lattes, and big bowls of stuffing. ...Yes, I actually like the stuffing a bit more than the turkey... but shhh! :-)</div><div><br /></div><div>Sorry for the lack of posts (really!!!), but A. and I took a few weeks off and went on a small vacation to visit family for Thanksgiving. So I've been staying clear of the kitchen. In the meantime, and in the spirit of getting ready for the Holiday shopping madness...I thought I'd share a few of my favorite things: a Holiday Gift Guide! It starts tomorrow....so get ready!!!</div></div><div><br /></div><div>...all things food, kitchen, entertaining, related, and a few of my random faves for everybody on your list: you're mom the baker, you're friend the tea lover, your co-worker the chocolate fiend, or your husband the vanilla-syrup addict (...yes, A., that's you!) or even for yourself (come on, shopping is hard work, everybody deserves a little reward!)</div><div><br /></div><div>Hope you enjoy! Stay tuned!</div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com0tag:blogger.com,1999:blog-1455339591344494258.post-56868387495910828822009-11-14T11:49:00.001-08:002013-01-25T08:06:04.428-08:00Farmer's Feast :: Apple & Beer Roasted Chicken w/sides<div style="text-align: center;"><a href="http://farm4.static.flickr.com/3489/4070958418_e5ef507191.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3489/4070958418_e5ef507191.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a><a href="http://farm3.static.flickr.com/2451/4070195155_afa6687f13.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div style="text-align: center;"><br /></div><div>It's such a dreary day here in NYC: &nbsp;grey, chilly, and rainy. &nbsp;Oh...I'm not complaining... I actually love days like today, lazy Saturdays! &nbsp;It made me remember that I had yet to post a delicious meal we had a couple of Sundays ago when the weather was very much like today. &nbsp;Just one of those days when you don't want to leave the house. &nbsp;So we stayed in. &nbsp;</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">&nbsp;The menu:</span></div><div>- Apple &amp; Beer Baked Whole Chicken</div><div>- Roasted Asparagus</div><div>- Parmessean Polenta Bites</div><div>- Roasted Butternut Squash Puree</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2732/4070933080_82e7cfd10a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2732/4070933080_82e7cfd10a.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>It reminded me of a rustic farmhouse meal... nothing too fussy. &nbsp;Just simple, roasted food. &nbsp;</div><div><br /></div><div>I was feeling so lazy, I didn't tie the chicken, I simply used a skewer to hold the drumsticks together. &nbsp;It actually worked very well! &nbsp;The chicken is delicious with the sweetness of the apples and the bitterness of the beer. &nbsp;And the roasted squash is so sweet from the oven roasting it tastes almost like sweet potatoes. &nbsp;It all went perfectly with the crispy oven roasted polenta with Parmesan, and simple&nbsp;asparagus side. &nbsp;</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">APPLE &amp; BEER BAKED WHOLE CHICKEN</span></div><div>1 whole Chicken (about 2-3 lbs, preferably free range)</div><div>2 baking Apples, cored and sliced</div><div>1 bottle of beer</div><div>2 tablespoons Light Brown Sugar</div><div>3 tablespoons Butter, room temperature</div><div>1 tablespoon Herbes de Provence</div><div>1&nbsp;</div><div>1 teaspoon Cloves</div><div>Salt &amp; Pepper</div><div><br /></div><div>In a heavy duty baking oven (I used a 5qt Dutch Oven) &nbsp;add the beer, apples, and cloves.. In a small owl, combine the herbs, butter, sugar, salt and pepper. &nbsp;Rub the chicken with the mixture. &nbsp;Go under the skin of the chicken with the rub as well. &nbsp;Place the chicken in the baking oven with the liquids, and allow it to season in the fridge&nbsp;&nbsp;for an hour. &nbsp;</div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2451/4070195155_afa6687f13.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2451/4070195155_afa6687f13.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Preheat the oven to 375F. &nbsp;You can place a skewer through the two drumsticks to keep them in place. &nbsp;Place the baking dish in the oven. &nbsp;Cook, covered, for about 45 minutes or until the temperature of the inner thigh reaches 170F. &nbsp;(While the chicken is cooking, baste the chicken with the beer about every 15 minutes). &nbsp;Uncover the dish, place oven on broil (500F) and cook for another 10 minutes.</div><div><br /></div><div>Remove the dish from the oven. &nbsp;Allow the chicken to rest for 1o minutes, and carve. &nbsp;Serve with the cooking liquids and apple slices.</div><div><br /></div><div style="text-align: center;"><a href="http://farm4.static.flickr.com/3510/4070962036_ffd9601c6a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3510/4070962036_ffd9601c6a.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">ROASTED BUTTERNUT SQUASH PUREE</span></div><div>1 Butternut Squash, peeled &amp; cubed</div><div>Olive Oil</div><div>Kosher Salt</div><div>2 tablespoons heavy cream</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2496/4070174773_de8c4a4dd6.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2496/4070174773_de8c4a4dd6.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Preheat the oven to 400F. &nbsp;Toss the squash with a bit of olive oil (enough to coat) and salt. &nbsp;Place on a baking sheet &amp; cover with foil. &nbsp;Cook for about 30 minutes or until softened. &nbsp;Remove from the sheet and place in a bowl. &nbsp;Add the cream and taste for salt. &nbsp;With an immersion blender (or potato masher) puree the squash, but still keeping a bit of the chunks. &nbsp;</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">BAKED POLENTA SQUARES</span> (adapted from <a href="http://www.101cookbooks.com/">101 cookbooks</a>)</div><div>1 1/2 cups Polenta</div><div>1&nbsp;cup Milk</div><div>2 cups Chicken Stock</div><div>1 cup Water</div><div>1/2 cup Parmesan</div><div>Melted Butter (about 3 tablespoons)</div><div><br /></div><div>In a large saucepans, bring the liquids to a boil. &nbsp;In a slow stream, add the polenta while stirring constantly to prevent lumps. &nbsp;Lower the heat to low and add salt to taste (be careful - depending on the amount of salt in your stock you may not need additional salt). &nbsp;Continue to stir while the polenta thickens. &nbsp;Add the cheese.</div><div><br /></div><div>Remove from heat and spread the mixture into a slightly buttered baking dish to about 1/2" thick. &nbsp;Chill in the fridge for at least one hour.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2658/4070919316_0f04b0372c.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2658/4070919316_0f04b0372c.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Carefully flip the baking dish over onto a cutting board. &nbsp;Using a sharp knife cut the polenta sheet into desired shapes. &nbsp;I cut into squares, and then cut those into triangles. &nbsp;Brush the pieces with the melted butter.</div><div><br /></div><div>Bake the pieces in a 450F oven for 15-20 minutes until they start to brown.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2578/4070924670_0ef17bb37f.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2578/4070924670_0ef17bb37f.jpg" style="cursor: pointer; height: 374px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com3tag:blogger.com,1999:blog-1455339591344494258.post-43218461778591552212009-11-10T19:20:00.000-08:002013-01-25T08:06:27.519-08:00For Dinner :: Tarragon Mustard Chicken & Mushroom Crepes<div style="text-align: center;"><a href="http://farm3.static.flickr.com/2559/4094610928_7628cd7758.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2559/4094610928_7628cd7758.jpg" style="cursor: hand; cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">We've been talking about going to <a href="http://nymag.com/listings/restaurant/cafe-henri/">Cafe Henri</a>&nbsp;for months. &nbsp;It's a little Parisian crepe cafe in the West Village on Bedford St. &nbsp;We walk by it often, have heard great reviews. &nbsp;But it's one of those things you always think about, but when trying to think of places to go for dinner - we always forget it! &nbsp;Well, we were finally going to go Sunday but last minute we got lazy, ordered pizza, and watched movies. &nbsp;Oh well... someday! :-)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">But, last night, still craving crepes, I thought: why not just make them at home?&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the crepe batter I used the recipe from the wonderful &nbsp;'<a href="http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&amp;ISBN=9781552856819&amp;ourl=The%2DFood%2Dof%2DFrance%2FKay%2DHalsey&amp;cm_mmc=Google%20Product%20Search-_-Q000000630-_-The%20Food%20of%20France-_-9781552856819">The Food of France</a>" cookbook (one of my faves... really one of the only cookbooks I consistently pull out), and for the filling I decided to improvise using a delicious tarragon mustard I had gotten recently. &nbsp;I have to admit that condiments are one of my little obsessions! (...if you can't get tarragon mustard, you can replace it with dijon mustard and chopped tarragon) &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Isn't tarragon delicious? &nbsp;It's sweet, with a bit of a licorice taste and just enough spice. &nbsp;I love it in bernaise sauce atop a steak frite, but it also goes so perfectly with chicken ...and mushrooms! &nbsp;So that's what I came up with: &nbsp;a tarragon mustard chicken in a creamy mushroom and shallot wine sauce. &nbsp;All inside delicate french crepes and broiled&nbsp;with gruyere cheese!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2589/4094612116_c83b329f44.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2589/4094612116_c83b329f44.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Yum, yum, yum!!! &nbsp;What's not to love about crepes, gruyere, and a creamy, spicy tarragon chicken?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It was delicious! &nbsp;It's funny how sometimes dishes just come together on a whim and seem to work out perfectly. &nbsp;A. officially named it one of his top 5 dishes (I'm still trying to find out what the other 4 are! &nbsp;I think <a href="http://337greenwich.blogspot.com/2009/09/happy-50th-blog-post-shanghai-soupy.html">Soupy Dumplings</a> are up there)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Anyway... enjoy! :-)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2710/4093846501_4e0885d536.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2710/4093846501_4e0885d536.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">TARRAGON MUSTARD CHICKEN &amp; MUSHROOM CREPES</span></div><div>(serves 4)</div><div>4 chicken breasts</div><div>Juice of 1 lemon</div><div>Springs of Thyme, about 5</div><div>2 + 1 tablespoons Tarragon Mustard, divided (you can replace with 3 tablespoons Dijon Mustard, and 1 tablespoon chopped Tarragon)</div><div>1 Shallot, chopped</div><div>2 cups of mushrooms, slices</div><div>1/2 cup Heavy Cream</div><div>2 cups dry white wine</div><div>2 tablespoons Butter</div><div>1/3 cup Gruyere, grated</div><div>Salt &amp; Pepper to taste</div><div>Olive Oil</div><div><br /></div><div>Crepes:</div><div>2 cups All Purpose Flour</div><div>1 teaspoon Sugar</div><div>Pinch Salt</div><div>1 2/3 cups Milk</div><div>1/2 cup water</div><div>2 eggs</div><div>1 teaspoon melted unsalted butter</div><div><br /></div><div>Season the chicken with 1 tablespoon mustard, lemon juice, drizzle of olive oil, and salt and pepper to taste. &nbsp;Allow the chicken to marinate in the refrigerator for 30 minutes (or while you prepare the crepes).</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2489/4093856195_71f99ba3f4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2489/4093856195_71f99ba3f4.jpg" style="cursor: pointer; height: 371px; width: 500px;" /></a></div><div><br /></div><div>To sautee the chicken do not use a non-stick pan, you want the chicken and vegetables to stick a bit so you can then deglaze. &nbsp;Heat the pan over medium heat and add a drizzle of olive oil. &nbsp;When the oil starts to bubble, add the chicken breasts. &nbsp;Allow the chicken to cook almost completely. &nbsp;Remove from the pan and set aside on a plate.</div><div><br /></div><div>In the same pan, add the chopped shallots and a dash of salt. &nbsp;Sautee until they start to become clear. &nbsp;Add the mushrooms to the pan and continue to cook. &nbsp;Add more olive oil if needed. &nbsp;When the mushrooms start to brown and soften, deglaze the pan with the wine and cream. &nbsp;Add the remaining mustard and taste for salt and pepper. &nbsp;Allow the sauce to come to a boil.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2504/4094617122_fdaffec552.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2504/4094617122_fdaffec552.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div><br /></div><div>Cut the chicken into 1/2" pieces and add into the sauce. &nbsp;Allow the sauce to continue to simmer until the chicken is cooked through. &nbsp;Remove from heat.</div><div><br /></div><div>Now you are ready to assemble the crepes! &nbsp;Preheat the oven to broil (500F). &nbsp;Lay one crepe flat on the oven pan you will be using. &nbsp;Add the chicken and mushroom sauce to half of the crepe. &nbsp;Fold the crepe over in half, and then once over itself again to create a cone shape. &nbsp;Repeat with all crepes (you should have enough chicken for about 8 crepes) and arrange the crepes next to each other in the pan. &nbsp;Pour any remaining sauce into the pan. &nbsp;Sprinkle the crepes with the cheese. &nbsp;Place in the oven for 8-10 minutes until the cheese browns and the crepes start to crisp. &nbsp;Serve immediately with a green salad.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2784/4093853121_673cff7928.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2784/4093853121_673cff7928.jpg" style="cursor: pointer; height: 374px; width: 500px;" /></a></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">For the crepes</span>: &nbsp;</div><div>Sift the dry ingredients and mix together. &nbsp;In a separate bowl whisk the eggs, milk and water. &nbsp;Create a well in the middle of the dry ingredients and slowly add the liquids into the middle while whisking to prevent lumps. &nbsp;Add the melted butter and continue to whisk until the batter is smooth. Let the batter rest for 20 minutes. &nbsp;</div><div><br /></div><div>When ready, heat a large non-stick skillet over medium-high heat. &nbsp;Add a bit of butter to the pan and add about 1/2 of batter per crepe. &nbsp;Move the pan around in a circular motion to create a thin uniform layer of batter in the pan. &nbsp;Continue to cook for about 2 minutes. &nbsp;Remove the crepe from the pan and place on a plate covered with a paper towel while you continue to cook the rest of the batter.</div><div><br /></div><div style="text-align: center;"><a href="http://farm3.static.flickr.com/2716/4093850765_6bb34706b2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm3.static.flickr.com/2716/4093850765_6bb34706b2.jpg" style="cursor: pointer; height: 375px; width: 500px;" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Oh...for dessert? &nbsp;Crepes with Nutella, of course! &nbsp;Just smear any leftover crepes with about 3 tablespoons of Nutella and serve with powdered sugar. &nbsp;:-)</div><div style="text-align: center;"><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com3tag:blogger.com,1999:blog-1455339591344494258.post-40343219401662152812009-11-08T18:45:00.001-08:002009-11-08T21:06:18.349-08:00Sunday Morning :: Egg & Black Truffle 'Brouillade'<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2546/4087692061_bcc3ee8433.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2546/4087692061_bcc3ee8433.jpg" border="0" alt="" /></a></div><div style="text-align: center;"><br /></div><div>It's A.'s birthday next Sunday! In celebration of the start of his b-day week I wanted to make a delicious breakfast this morning. And what better way to start the day than with fresh black truffles?<br /></div><div><br /></div><div>I went on a bit of a truffle frenzy the other day when walking around Chelsea Market. I walked out with a jar of truffle butter, truffle ricotta raviolis from <a href="http://chelseamarket.com/buonitalia/">Boun Italia</a>, and my very own black truffle! Isn't it lovely? I'm so in awe of where these little things come from and their rarity.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2630/4087789338_a281f3583c.jpg"><img src="http://farm3.static.flickr.com/2630/4087789338_a281f3583c.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div>The price of truffle by the pound is pretty intimidating, but you can buy one truffle (roughly: 1 ounce) for around $20 - $25. Or truffle butter for around $10 for a 4 ounce container. There are also a great variety of affordable truffle flavored oils which are great for risottos or pastas.</div><div><br /></div><div>Excited with my little truffle, I started doing some research on potential dishes. I saw mention of a french dish called a "Brouillade" (which means 'scrambled') of eggs and black truffles. So tempting... and you can't ask for more luxurious breakfast! I ran out for a fresh baguette and started cooking. </div><div><br /></div><div>It's traditionally one of the first dishes served from the truffle harvest. You allow the eggs to sit overnight (up to 2 days) with the truffles so that the aroma starts seasoning the eggs. Then the eggs are slowly cooked with the shaved truffle, heavy cream and butter over a 'bain marie' to create a a creamy, smooth, aromatic scramble. </div><div><br /></div><div>It's so delicious, and elegant! The slowly cooked eggs are velvety smooth, and the truffle taste is delicate but distinctive. Perfect!!! ...I might start serving this as a dinner appetizer. </div><div><br /></div><div>Enjoy! </div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2535/4087039399_592f49eb0a.jpg"><img src="http://farm3.static.flickr.com/2535/4087039399_592f49eb0a.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">EGGS with BLACK TRUFFLES "BROUILLADE"</span></div><div>(serves 2)</div><div>6 large Eggs</div><div>1 ounce Truffle</div><div>2 tablespoons of Heavy Cream</div><div>1 tablespoon unsalted butter (or Truffle Butter for a stronger taste!)</div><div>Salt &amp; pepper to taste</div><div><br /></div><div><div>This recipe is all about the few ingredients, so use good quality eggs. I always buy free-roaming eggs. </div><div><br /><div style="text-align: center; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2620/4087045609_2037b73934.jpg"><img src="http://farm3.static.flickr.com/2620/4087045609_2037b73934.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a></div></div></div><div><br /></div><div>Clean the truffle by running it over a gentle stream of cold water to remove any dirt, pat dry. Store the eggs in an airtight container with the cleaned truffle in the middle overnight or for up to 2 days.</div><div><br /></div><div>When you are ready to prepare the eggs. Crack the eggs open and whisk with salt. Shave the truffle thinly, set aside a few whole shavings for garnish, and finely chop the others and add to the egg mixture. Store the eggs and truffles in an airtight container in the fridge for 2 hours.</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2728/4087033653_fa05f7bedf.jpg"><img src="http://farm3.static.flickr.com/2728/4087033653_fa05f7bedf.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Bring the water in the 'bain marie' bottom pot to a boil. (Note: I do not have a '<a href="http://en.wikipedia.org/wiki/Bain-marie">bain marie</a>' pot so instead I use a stainless steel mixing bowl that fits perfectly atop one of my sauce pots. In a pinch, use a non-stick skillet over the lowest heat). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the top portion of the double boiler pour the egg mixture and the cream. Whisk the eggs continuously as they start to cook and thicken. Do not allow the eggs to scramble. You want a creamy consistency instead of large lumps. As the mixture starts to thicken, add the butter and more salt to taste. Continue to whisk until cooked but remain creamy. The total cooking time will be no longer than 8 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2492/4087036511_1b8620356d.jpg"><img src="http://farm3.static.flickr.com/2492/4087036511_1b8620356d.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Remove from the heat and serve immediately. Garnish with truffle shavings and accompany with fresh baguette or country bread slices.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3657/4087693985_5a5a453192.jpg"><img src="http://farm4.static.flickr.com/3657/4087693985_5a5a453192.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></a><br /></div><div style="text-align: center;"><br /></div></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com1tag:blogger.com,1999:blog-1455339591344494258.post-76581835161368467032009-11-08T15:25:00.000-08:002009-11-08T18:00:42.303-08:00Perfect Topping :: Stewed Berries w/Creme de Cassis<div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2527/4087025761_35988cecc6.jpg"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2527/4087025761_35988cecc6.jpg" border="0" alt="" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2527/4087025761_35988cecc6.jpg"><br /></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2759/4087028009_dc87bebc88.jpg" border="0" alt="" /><br /></div><div><br /></div><div>Sorry for the lack of posts this week, I've been feeling a bit under the weather. :-( But I'm feeling much better and am back to the kitchen... and computer! :-) </div><div><br /></div><div>It's been so chilly here in NYC that I've been craving anything warm. Even warm fruit! Stewed fruits are delicious, it brings out all of the fruits sweetness. You can stew berries or pit fruit with your favorite spices or liquors and use as a topping for anything from oatmeal to ice cream or cakes. It's the perfect Fall treat! And the perfect use for any frozen fruits you might have leftover from the summer... or fresh ripe berries. </div><div><br /></div><div>I used frozen strawberries and blueberries, and fresh blackberries; and spiced it with cinnamon, lemon and Creme de Cassis. Creme de Cassis is a French blackcurrant liquor which is used to make the delicious and beautifully colored Kir Royale champagne cocktail. It's perfect to have around for the holidays (look for a Creme de Cassis 'de Dijon'). </div><div><br /></div><div>These berries are perfectly sweet and tart, with a delicate syrup. A.'s been topping vanilla ice cream with every night. :-) Yum!</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEWED BERRIES with CREME de CASSIS</span></div><div>1 cup Blackberries (divided into 2)</div><div>1 cup Strawberries (divided into 2)</div><div>1/2 cup Blueberries</div><div>2 tablespoon Honey</div><div>1 Cinnamon Stick</div><div>1/3 cup water</div><div>Juice of half a lemon</div></div><div>2 teaspoons Creme de Cassis</div><div><br /></div><div>In a heave saucepan over medium heat add half the blackberries and strawberries, the blueberries, honey, cinnamon stick, lemon juice and peel, and water and bring to a boil. Lower heat, and continue to cook uncovered while stirring occasionally for 10 minutes.</div><div><br /></div><div>The liquid will become a syrup. Taste the syrup fro sweetness and add more honey or lemon juice to taste. Add the Creme de Cassis and let it come to a boil again.</div><div><br /></div><div>Remove from heat and add the remaining berries. Enjoy warm over ice cream or cake, or store in the fridge and keep for a week.</div><div><br /></div>337 Greenwichhttp://www.blogger.com/profile/08161245093915235881noreply@blogger.com0